Lemon Garlic Hummus (a Grace in the Crumbs recipe)

Today I have a huge treat for you, dear readers, because I want to introduce you to my friend and fellow blogger, Katy over at Grace in the Crumbs.

I met Katy just a bit ago through a blogger connection group (bet you didn’t know there was such a thing, did you?). We connected immediately, for obvious reasons. You know…..

Grace in the Crumbs/Beauty from Burnt Toast

Get it? 

But besides the obvious name play, our similarities don’t stop there. Katy is also a busy mom of four kids. No, that’s not a typo, she has FOUR. And she rocks being a mom completely. I mean, look at her adorable family–I don’t think they could be any cuter. Like me, she has a belief that the awesomeness of life happens around the table with good food, but that awesomeness doesn’t always happen with perfection. In fact, most of the awesomeness comes from imperfection or at the very least in spite of it.  She’s honest and open, and after just a few minutes of reading you feel like an old friend.  Unlike me, though, she’s actually a trained chef. That’s right, she actually went to culinary school to learn how to cook. So you know when you’re eating something from her it’s going to be fantastic.

If you’re not following her already over at Grace, you should be. And as just a little sneak peek, I’m going to share with you one of my favorites from her blog. After you try this and then take a little spin over at her space, I know you’re going to want to go back again and again! 

All of her recipes are fabulous, I promise, but I chose this Lemon Garlic Hummus recipe because it’s beautiful, it’s light and it hits one of my favorite food categories–APPETIZERS. I could live my life off of charcuterie, cheese boards and dips. I really could. Give me a table full of appetizers and I’m good to go, passing up dinner with ease. But for some reason, I find that when I’m entertaining, I usually take the easy route and end up buying some pre-made hummus and a sad looking salami and cheese platter from the to-go section at Target and calling it a spread.  I’m more than slightly embarassed by this and apologize profusely to those that have been victim to my half-hearted appetizing of the past Because, friends, there is nothing, and I mean nothing, that can compare to homemade hummus. The flavor is sharper, cleaner and fresher than anything that could ever come in a package. And, it’s super easy to boot.

Why I have been taking the cheap way out all of these years I will never know.

Yes I do. I blame Target. It’s all their fault.

Anywho….This recipe is beautiful, it’s delicious, and it’s perfect for entertaining, potlucking or just a lunchtime treat. Give it a try, I can’t guarantee you won’t go back to packaged, but I can guarantee you won’t want to. And go stop by and visit Grace in the Crumbs. Tell her I sent you. I can promise you will love what you see there! 

Lemon Garlic Hummus

January 24, 2020

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A gorgeous healthy hummus recipe courtesy of Katy at Grace in the Crumbs

By: Meaghan Dawson

Ingredients

• 1 pound of dried garbanzo beans, soaked overnight and cooked according to package.
• 1/4 cup of tahini
• 1/2 cup of good quality olive oil
• 3/4 cup of water
• 1 head of garlic
• the zest and juice of one lemon
• 1/2 tsp. of cayenne pepper
• salt/pepper to taste
• Parsley, red pepper flakes and olive oil for garnish

Directions

• Step 1 In a food processor fitted with the blade attachment, add cooked beans, tahini, cloves of garlic, lemon zest/juice, cayenne pepper, 1/4 cup of olive oil, 1/2 cup of water, and salt/pepper.
• Step 2 Working slowly, begin to pulse the mixture. Once the beans begin to come together, run the food processor for one minute. You may need to add in more olive oil/water. (Add only a few tablespoons at a time.)
• Step 3 Once the beans have formed a paste, transfer to a high speed blender. With the blender running on low speed, carefully add in the remaining 1/4 cup of olive oil and 1/4 cup of water. Depending on your consistency preference add more/less water/olive oil). Continue to blend for one minute until the hummus is light and airy.
• Step 4 Transfer to a serving dish and place in the fridge for 30 minutes to cool (the high-speed blender can “warm up” the hummus, so you want to make sure to cool it back down quickly).
• Step 5 When ready to serve sprinkle with chopped parsley, red pepper flakes and a drizzle of olive oil. Serve with your favorite pita bread or vegetable and enjoy!

Katy is the mother of four, and the founder of Grace in the Crumbs, a space dedicated to finding beauty in the everyday, ordinary, and often times messy moments of our lives. www.graceinthecrumbs.com

Or follow her on Instagram and Facebook. 

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